Raspberry imperial stout
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15¼ | pounds | Bulk, light extract |
| ¾ | pounds | Roasted barley |
| ¾ | pounds | Black patent malt |
| ¾ | pounds | Chocolate malt |
| 2 | pounds | English crystal malt |
| 3¾ | ounce | Bullion pellets (9.6 alpha) |
| 1¼ | ounce | Northern Brewer pellets (6 |
| 7 | % alpha) | |
| 2 | ounces | Kent Goldings pellets |
| 13 | pounds | Fresh raspberries |
| 4 | teaspoons | Gypsum |
| Sierra Nevada yeast | ||
| 1 | cup | Corn |
| Sugar (priming) | ||
Directions
This makes 6-½ to 7 gallons. This is based on Papazian's recipe from the Summer 1990 issue of Zymurgy, except that I use more raspberries than Charlie. Follow his directions, or E-mail me for directions.
(Directions are pretty standard.) The Bullion hops and Northern Brewer are used for bittering and are added to the boil. The Kent Goldings pellets are used for dry-hopping. This had a very strong raspberry taste with a slightly coffee/dark malt and hoppy/bitter aftertaste. The raspberry taste is accompanied by a sort of astringency or acidity that will supposedly soften with age. It's still very young for an Imperial stout. Original Gravity: 1.087 Final Gravity: 1.022 Recipe By : Serving Size:
From: Sykes.Kaye@... (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100 File